Wash and clean the squid by removing the backbone. Cut the tentacles and keep them.
Rinse the rice and place it in a bowl. Chop the tentacles in pieces and place them in the bowl. Chop the onions and the tomato.
Heat the olive oil in a saucepan and brown the onions. Then add the rice and the tentacles, the tomato, a teaspoon of sugar (gives extra taste), salt and pepper.
Add a glass of water, stir well and cook in medium heat.
When the water evaporates, remove the saucepan from the heat and add the chopped parsley and the dill.
Stuff the squid hoods halfway with the stuffing and close the opening with a toothpick.
Place them in a saucepan and let them simmer.
Note:If any of the stuffing has been left, simmer it and use it to garnish the squid. |
